Cheesy Chicken Fajita Baked Potatoes
A favorite in our household!
Servings 8
Calories 536kcal
Equipment
Ingredients
For the fajita mixture
- 4 chicken thighs boneless, skinless, trimmed of any excess fat
- ¼ cup fajita seasoning divided, you might use more or less
- 4 tablespoons unsalted butter divided
- ½ medium sweet onion sliced
- 1 poblano pepper sliced
- 1 medium red bell pepper sliced
- 1 pound Oaxaca cheese shredded, divided
For the baked potatoes
- 4 large Russet potatoes
- olive oil
- kosher salt
- fresh ground black pepper
- crema to taste (or use sour cream)
- cilantro chopped, to taste
Instructions
For the chicken fajita mixture
- Season the thighs with the fajita seasoning. Don't be shy with the seasoning. Let the chicken set for 15 minutes or up to 2 hours.
- Preheat a griddle or large skillet over high heat.
- Add 2 tablespoons of butter to the skillet. Add the thighs and cook for 4 minutes per side until lightly charred and cooked to 165 F.
- Remove the chicken to a platter to cool slightly then cut into small cubes.
- Add remaining butter to the skillet and add the onions and peppers. Cook until lightly softened and charred, stirring often.
- Add the chicken to the vegetables. Season with more fajita seasoning and stir to combine.
- Add half of the cheese and mix until melted.
- Reduce heat to low and cover until ready to use.
For the potatoes
- Preheat oven to 400 F.
- Rinse the potatoes under cold water and brush off any dirt. Dry well with a paper towel.
- Pierce each potato 4 times with a sharp knife.
- Brush potatoes with oil.
- Sprinkle some salt onto a plate and roll the potatoes in the salt.
- Place potatoes directly on the oven center rack. You might want to put a baking sheet lined with foil beneath them to catch any drippings.
- Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
- Remove the potatoes from the oven and let cool slightly before slicing.
- Season insides with salt and pepper (or use more fajita seasoning and then divide the chicken mixture between the potatoes. Pile it good and high.
- Top with remaining cheese and place in the oven for 5 minutes to melt.
- Serve topped with crema and chopped cilantro.
Notes
You can substitute shredded Monterey Jack or pepper jack for the cheese.
Nutrition
Calories: 536kcal | Carbohydrates: 39g | Protein: 26g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 563mg | Potassium: 969mg | Fiber: 3g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 43mg | Calcium: 67mg | Iron: 2mg